SFGTV2: San Francisco Government Television
61
61
Dec 6, 2012
12/12
by
SFGTV2
tv
eye 61
favorite 0
quote 0
take fresh italian tomatoes and the fresh seafood, and will bring them to other with some nice spoked paprika and some nice smoked jalapeno peppers. i am going to stew them up and get a nice savory, smoky, fishy, tomatoy, spicy broth. >> bring it on. how are you feeling? >> i feel good. i spent the $20 and have a few pennies less. i am going to go home and cook. i will text message u.n. is done. >> excellent and really looking forward to it. >> today we're going to make the san francisco classic dish invented by italian and portuguese fishermen. it'll be like a nice spaghetti sauce. then we will put in the fish soup. the last thing is the dungeon as crab, let it all blend together. it will be delicious. when i could, i will try to make healthy meals with fresh ingredients, whatever is in season and local. those juicy, fresh tomatoes will take about an hour to cook down into a nice sauce. this is a good time to make our fish stock. we will take a step that seems like trash and boil it up in water and make a delicious and they speed up my parents were great clerics, and we had wonderful food. f
take fresh italian tomatoes and the fresh seafood, and will bring them to other with some nice spoked paprika and some nice smoked jalapeno peppers. i am going to stew them up and get a nice savory, smoky, fishy, tomatoy, spicy broth. >> bring it on. how are you feeling? >> i feel good. i spent the $20 and have a few pennies less. i am going to go home and cook. i will text message u.n. is done. >> excellent and really looking forward to it. >> today we're going to make...
134
134
Dec 27, 2012
12/12
by
KRCB
tv
eye 134
favorite 0
quote 0
palates are expanding, and now include everything from smoked paprika to dukkah. that's right dukkah, what mccormick executive chef kevan vetter thinks will be a big hit with american tastebuds in the next few years. >> the dukkah is a spice blend made up of toasted nuts and toasted spices, very rich and savory. it's got a very rich texture aspect to it combination. the trend here that we're talking about is empowered eating. people are trying to be more thoughtful about what they're eating and make better choices. you know dukkah is a great example of something that could translate into the world of snacks, so making a dukkah flavored snack cracker. you may not see broccoli attached to that, exactly, exactly. but dukkah is an example of a great flavor that could move into the other world of food away from a restaurant or a sprinkling on. that's a great example of a flavor that could go above and beyond. >> reporter: in case your wondering about mccormick's savory success rate. nearly a decade ago, it correctly predicted americans would fall in love with chipotle.
palates are expanding, and now include everything from smoked paprika to dukkah. that's right dukkah, what mccormick executive chef kevan vetter thinks will be a big hit with american tastebuds in the next few years. >> the dukkah is a spice blend made up of toasted nuts and toasted spices, very rich and savory. it's got a very rich texture aspect to it combination. the trend here that we're talking about is empowered eating. people are trying to be more thoughtful about what they're...
172
172
Dec 29, 2012
12/12
by
WRC
tv
eye 172
favorite 0
quote 0
cumin, paprika and a little bit of cayenne. >> what is cumin? >> cumin is an amazing earthy spice. it's the major ingredient in chili. >> yert earthy kind of flavor, not really a spice. you want to make sure the whole shrimp is coated. >> once you cook it up, how long do you -- >> it's easy as can be. look at what happens. you get a nice little crunchy bit here. >> these you don't do ahead. >> no, you can. they're wonderful just room temperature. wait up you see how we serve them. we serve them with a mexican cocktail sauce with a little bit of ketchup, finely diced onion depending on how spicy you want. a little bit of chili, jalapeno. >> so nobody really worries about their breath on new year's eve. >> this is a great cocktail sauce. it's very easy to make. we like to be really crunchy. so you can make the sauce and shrimp ahead. >> that's your dipping sauce, basically. >> let's taste it. give it a try. >> and right when it comes out of the oven you put on some fresh lime. >> dunk it in there? >> dunk it in. and you can make it as spicy as you want. the shrimp have a red marinade
cumin, paprika and a little bit of cayenne. >> what is cumin? >> cumin is an amazing earthy spice. it's the major ingredient in chili. >> yert earthy kind of flavor, not really a spice. you want to make sure the whole shrimp is coated. >> once you cook it up, how long do you -- >> it's easy as can be. look at what happens. you get a nice little crunchy bit here. >> these you don't do ahead. >> no, you can. they're wonderful just room temperature. wait...
762
762
Dec 17, 2012
12/12
by
WRC
tv
eye 762
favorite 0
quote 0
and a little bit of paprika. that gives it a great little added spice, little kick. once it's all melted up together that is the base of your sauce. >> is there a lot of butter in there? >> there's actually only 1 1/2 tablespoons of butter. there's cheese, and milk. it's rich but there's not a lot of butter. saucy, cheesy sauce. there's my cooked pasta. just drain it. pull it up and knock it about -- there you go. and pour it right into the pot. >> how long do you boil the pasta there? >> you have to keep watching it. depending on -- big macaroni will take longer, big elbows. these are little ones. it takes really only about seven minutes. the key is to watch it and taste it often. >> do you put salt or olive oil in there while you boil it? >> always salt your water really well then you don't need to salt your dish. there's also salt in the cheese remember. >> got it. >> take my spoon, put it into the muffin tins, bake it for about ten minutes on high. >> come on in, guys. >> our stage manager had plates and forks already. she was told by tara, our other stage manage
and a little bit of paprika. that gives it a great little added spice, little kick. once it's all melted up together that is the base of your sauce. >> is there a lot of butter in there? >> there's actually only 1 1/2 tablespoons of butter. there's cheese, and milk. it's rich but there's not a lot of butter. saucy, cheesy sauce. there's my cooked pasta. just drain it. pull it up and knock it about -- there you go. and pour it right into the pot. >> how long do you boil the...